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Breakfast Sausage Casserole

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A hearty one-pan breakfast casserole featuring layers of sausage, peppers, and a cheesy egg mixture on a crispy base of hash browns.

Ingredients

Scale
  • 1/2 cup butter
  • 1 (30-oz) package shredded hash brown potatoes
  • Salt and pepper to taste
  • 1 pound breakfast sausage
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 1/2 small onion, diced
  • 1 and 1/2 cups shredded Monterey Jack cheese
  • 1 and 1/2 cups shredded sharp cheddar cheese
  • 8 large eggs
  • 1 and 1/3 cups half and half
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dry mustard (optional)

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Spread the frozen shredded hash browns evenly in a 9×13-inch dish.
  3. Melt the butter and pour it over the hash browns, mixing to coat. Season with salt and pepper to taste.
  4. Bake for 30-35 minutes until the hash browns are mostly cooked and lightly browned.
  5. Lower the oven temperature to 350 degrees F.
  6. Cook the breakfast sausage, green and red peppers, and diced onion in a skillet over medium-high heat for about 5-7 minutes until browned. Drain excess grease.
  7. Spread the sausage mixture evenly over the baked hash browns.
  8. Sprinkle the shredded Monterey Jack and cheddar cheese over the sausage layer.
  9. Whisk together the eggs, half and half, seasoned salt, kosher salt, black pepper, and dry mustard in a mixing bowl.
  10. Pour the egg mixture evenly over the casserole.
  11. Bake at 350 degrees F for about 35-45 minutes, or until the edges are bubbling and the center is set.
  12. Let it rest for 5 minutes before serving.

Notes

To keep leftovers fresh, store in an airtight container in the refrigerator for up to 4 days. Freeze individual portions for longer storage.

Find it online: https://breakfastrecip.com/breakfast-sausage-casserole/